Velvety Vanilla Bean Custard Sauce (Crème Anglaise)

1. Separate Egg Yolks

Begin by separating four egg yolks from their whites, placing the yolks into a small bowl. Save the egg whites for another recipe, perhaps a meringue or an omelet.

2. Heat Milk and Sugar

Next, pour the milk into a heavy-bottomed pot and add the sugar. If you’re using a vanilla bean, split it down the middle and scrape out the seeds, adding both the seeds and the pod to the milk. Alternatively, you can use a teaspoon of vanilla extract. Heat the milk mixture gently over medium heat until it begins to steam and small bubbles form around the edges. Be careful not to let it boil.

3. Temper Egg Yolks

While the milk is heating, take the egg yolks and whisk them gently. To temper the yolks, slowly whisk a ladleful of the hot milk into the bowl with the yolks. This gradual process ensures that the yolks are warmed without cooking them, which is crucial for a smooth custard.

4. Combine and Cook Mixture

Once the yolks are tempered, pour them back into the pot with the rest of the hot milk. Stir the mixture constantly over medium heat, using a wooden spoon with a flat end. This constant stirring and the shape of the spoon help prevent the custard from overcooking and sticking to the pot. You’ll know it’s ready when it thickens enough to coat the back of the spoon. If you can draw a line with your finger through the custard on the spoon and it holds, your custard is perfect.

5. Strain and Cool Custard

Remove the pot from the heat immediately and pour the custard through a strainer into a bowl. This step is essential to catch any bits of cooked egg and ensure a silky smooth texture. Stir the custard vigorously to cool it down and stop the cooking process. If you used a vanilla pod, squeeze it to extract any remaining seeds and flavor into the custard.

6. Serve or Chill Custard

You can serve the custard warm or chill it for later. If chilling, cover it tightly to prevent a skin from forming. Stir well before serving to bring back its smooth consistency.